Green tea production technology (Huangshan Maofeng)

Name of China's national intangible cultural heritage: green tea making techniques (Huangshan Maofeng)

Applicant: Huizhou District, Huangshan City, Anhui Province

Project No.: 931

Project No.: VIII - 148

Time of publication: 2008 (second batch)

Category: traditional art

Region: Anhui Province

Type: new item

Applicant: Huizhou District, Huangshan City, Anhui Province

Protection unit: xieyuda Tea Co., Ltd

Introduction to green tea production technology (Huangshan Maofeng)

Applicant: Huizhou District, Huangshan City, Anhui Province

Tea production technology has a long history in China. More than 3000 years ago, tea for drinking appeared in the sacrificial rites of the Western Zhou Dynasty. Tea is called "tea" in ancient times, and its name can be seen in the book of songs. During the Three Kingdoms period and the Western Jin Dynasty, tea drinking in the south of the Yangtze River became a custom. Tea was very popular in Tang Dynasty. Xuanzong changed "tea" into "tea" in "Kaiyuan characters", and later Lu Yu's "tea classic" appeared. Before the Song Dynasty, most of the tea was pressed tea, that is, the tea was steamed, mashed and made into lumps. When drinking, the tea was boiled with water, and sometimes dried fruits such as melon seeds and pine nuts were put into the tea. In the Qing Dynasty, it was changed to boiling water brewing. Green tea is a kind of tea which is killed by high temperature without oxidation and fermentation, also known as "non fermented tea". The production process mainly includes picking fresh leaves, killing green, rolling, drying and other steps. Top grade green tea is made from tender sprouts. It is usually picked before Qingming or Guyu. The finished tea is commonly known as "Mingqian" or "Yuqian". In the Tang Dynasty, it was popular to pick small sprouts of tea, which were sharp as a spear and had small leaves shaped like a flag. Because they were called "spear", their name has been used to this day. It can be divided into steamed green tea and roasted green tea. In ancient China, high-temperature steam was used to kill the green, which was called "steaming green"; in modern times, it was used to fry the green in an iron pot instead of "frying green". The tea leaves are softened and rolled tightly into a stick shape by rubbing with fingers, which is called "rolling". Rolling is beneficial to the extraction of tea juice during the brewing of finished products, and reduces the volume of tea, which is convenient for storage and transportation. At present, green tea is mainly produced in Zhejiang, Jiangsu, Anhui, Fujian, Sichuan and other places. Among them, Hangzhou West Lake Longjing and Jinhua Wuzhou Juyan in Zhejiang, Huangshan Maofeng, Taiping Houkui and Lu'an Guapian in Anhui, and Suzhou Dongshan Biluo (original "Luo") spring in Jiangsu are the most famous.

Huangshan in Anhui Province has been the production base of famous tea since ancient times. Huangshan Maofeng has a history of more than 100 years. Excellent natural quality and exquisite hand-made technology make it become the leader in baking green tea, which has a great influence on the development of baking green tea.

In 1875, Xie Zheng'an, a native of Caoxi, Huizhou, founded Xieyu tea shop. With years of experience in planting, picking and making tea, he led his family to pick the plump tender tea buds and leaves before and after the Qingming Festival, and meticulously processed them with a set of techniques, such as "frying (green), rolling (rolling), baking the green body (Maohuo), covering with round winnowing and rejuvenating (Zuhuo)," to make the new tea which looks like a bird's beak, has clear soup color and refreshing taste.

The tea is named "Maofeng" because it is "Baihao drapes the body and the bud tip looks like a peak". When Maofeng Tea was transported to Shanghai, it was praised by the British tea merchants in China at that time. It was not only famous in Shanghai, but also exported to the United Kingdom and famous in Europe. Later, the cultivation of Maofeng was extended to the north and south of Huangshan Mountain, and the tea produced was renamed "Huangshan Maofeng". In 1955, Huangshan Maofeng was rated as one of the top ten famous teas in China. In 1982, it was awarded the title of "famous tea" by the Ministry of Commerce. In 1986, it was selected as gift tea by the Ministry of foreign affairs. Since the reform and opening up, Xie Zhengan's xuansun inherited his ancestors. In 1993, he established Caoxi tea factory in Caoxi, the birthplace of Maofeng, Huangshan. In 1995, he registered the "Caoxi" trademark, and in 2002, he obtained the registration and certification of origin mark. Maofeng Tea produced by Caoxi tea factory has won many gold medals at tea fairs at home and abroad, and is well-known at home and abroad.

Chinese PinYin : Lv Cha Zhi Zuo Ji Yi Huang Shan Mao Feng